Singapore Hokkien Noodle

Ingredients:
250g yellow noodle
250g thick rice vermicelli
400g prawn
350g squid
200g Pork belly (I used fish cake)
40g green chives
750ml chicken stock
3 eggs
5g chopped garlic

Seasoning:
1/2 tbsp fish sauce
Dash white pepper
Dash sesame oil

Directions:

1. Peel the prawn head, shelves & leave the tail intact.  In a hot wok, add a tbsp oil & fry the prawn head & shelves until fragrant.   Add fried prawn into the chicken stock & boil for 30 mins or 1 hour.
2. Add the pork belly into the stock & boil for 45 mins.  Remove the pork belly & cool.  Cut pork belly into strips (I omitted this step)
3. Blanch prawns, squids & fish cake in boiling water.  Drain & cut the squid into rings.
4. Into a wok, add 1 tbsp of oil, fry garlic until fragrant.   Add in egg & scramble.
5. Add in both noodles & fry for a few mins until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock & seasoning.  Fry until stock is almost dry.
7. Add another 1/3 prawn stock.  Cover wok to braise the noodles on medium-low heat about 5-7 mins.
8. Lastly add in prawns, squids, fish cakes, chives & fry together.  Add remaining stock, fry for 1 min & plate.  Serve with sambal chili & lime!